Gluten Hates Me

Tuesday, July 28, 2009

Endless Summer…Squash

Lately when Parrish and I brainstorm what we’re going to make for supper, it usually starts with a question: “How many squash do we still have?” Our garden was extremely successful this year, but we have now realized that we did in fact plant one too many squash plants. (Two too many actually)

So far this summer we’ve prepared a gratin and a simple sauté, using summer squash. Tonight we thought about making potato cakes with summer squash. However I was starving, and so we went with Quick Squash Fritters instead.

SO GOOD!! I know a recipe is a success when after the meal Parrish says, “We should definitely make that again!”

To make Squash Fritters you’ll need:

Three medium sized yellow squash; peeled and cubed

1/2 an onion; diced

1/2 cup Masa Flour (much finer than corn meal)

1/2 tsp. baking powder

Salt & pepper

One egg; beaten

One cup shredded cheddar cheese

Pour the cubes into a medium sized pot and cover with water. Add salt and bring to a boil. Boil the squash for about 12 minutes or until tender. Drain well. Pour back into the pot (or a large mixing bowl but we don’t like to dirty too many dishes) and add the beaten egg. Mash the squash. Add in the rest of ingredients. Sprinkle with salt and pepper. Then the batter is ready to fry up! Heat 2-3 inches of oil over medium heat. Using a spoon, form the batter into small balls and drop in. Cook until golden brown.